Sugar Cookie Cake
This Sugar Cookie Cake is like a giant frosted sugar cookie in a soft and fluffy cake form. Topped with a light buttercream frosting and rainbow sprinkles for fun! Perfect for birthday parties and celebrations!
Servings: 16 servings
Ingredients
For The Cake
- 1 cup salted butter softened at room temperature
- 1 3/4 cup granulated sugar
- 4 whole large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 cup milk
For The Frosting
- 1/2 cup salted butter softened at room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-3 tablespoons heavy cream or milk
- 1/4-1/3 cup rainbow sprinkles
Instructions
To Make The Cake
- Preheat oven to 350 degrees F and grease a 13x9 inch baking pan with cooking spray or line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl with a rubber spatula as needed. Add in the extracts and mix again.
- In a medium bowl, whisk flour, baking soda and baking powder together until well combined.
- Rotate between adding the milk and flour mixture in 3 increments to the wet mixture. Make sure the cake batter is combined, but do not over-mix.
- Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes or until a tooth pick inserted comes out clean and the tops are a light golden brown. Let the cake cool on a cooling rack for about 15 minutes. Carefully run a butter knife along the edge of the cake pan and carefully flip it over on a cooling rack to cool for another 10-15 minutes or until cooled completely.
To Make The Frosting
- In a separate bowl, beat together the softened butter with an electric mixer or stand mixer until light and fluffy. Mix on low speed and gradually increase the speed when adding the powdered sugar.
- Add in the extracts and milk and continue to beat on high speed until creamy and fluffy, about 1-2 minutes. Be sure to scrape the sides of the bowl with a rubber spatula. Add more powdered sugar if frosting is too thin, and more milk if frosting is too thick.
- Spread frosting all over the top of the cooled cake. Make the frosting smooth or make swirls with a spoon. Decorate with rainbow sprinkles (optional), slice and enjoy!